Clams in black bean sauce

Ingredients

• 1 tsp cornflour
• 1 ½ tbsp water
• 1 tsp sugar
• 2 tsp oyster sauce
• 2 tsp soy sauce
• 1½ tbsp Shaoxing wine
• 3 tsp sesame oil
• 1½ tbsp vegetable oil
• 2 tsp minced fresh ginger
• 3 tsp minced garlic
• 2 tbsp chopped spring onions (scallions)
• 2 fresh red chillies, seeded and minced
• ¼ cup fermented black beans, rinsed and drained
• 1 kg Manila clams, in shells
• Fresh chopped coriander and sesame seeds, for garnish

Instructions

1. In a small mixing bowl, whisk together water and cornflour,  followed by sugar, oyster sauce, soy sauce, Shaoxing wine and sesame oil. Set aside.
 
2. Heat vegetable oil in a wok over medium-high heat. Add ginger, garlic, scallions, and chillies to wok and cook for 2 minutes. Add fermented black beans and toss. Add cornflour mixture and clams, toss, and bring to a simmer.
 
3. Cover and reduce heat to medium. Cook for 5-6 minutes, tossing occasionally. Once clams have all opened, remove lid and cook for 1 more minute.
 
4. Discard all clams that have not opened and that are broken.
 
5. Serve clams over rice, topped with sauce. Garnish with coriander and sesame seeds.